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Classic Gingerbread Cookies
Classic Gingerbread Cookies

Before you jump to Classic Gingerbread Cookies recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we cannot transform things for the better without everyone’s active contribution. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is definitely clean, which means that the motor needs to run less often, will also save electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty straightforward to live green, after all. Mostly, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to classic gingerbread cookies recipe. To make classic gingerbread cookies you only need 21 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Classic Gingerbread Cookies:
  1. Prepare 10 tbsp. unsalted butter, softened to room temperature
  2. Prepare 3/4 cup brown sugar (light or dark fine)
  3. Take 2/3 cup unsulphured molasses
  4. Prepare 1 large egg, at room temperature
  5. Use 1 tsp. vanilla extract
  6. Use 3 1/2 cups all purpose flour
  7. Use 1 tsp. baking soda
  8. You need 1/2 tsp. salt
  9. Get 1 tbsp. ground ginger
  10. Provide 1 tbsp. ground cinnamon
  11. Take 1/2 tsp. allspice
  12. You need 1/2 tsp. ground cloves
  13. Get Icing Ingredients :
  14. Get 1 1/2 cups confectioners' sugar
  15. You need 1/2 tsp. vanilla extract
  16. Use 2-2 1/2 tbsp. room temperature water or milk
  17. Get pinch salt
  18. Use Additional Things Needed :
  19. Provide ·Extra Flour
  20. Use ·Cookie Cutters
  21. You need ·Rolling Pin
Steps to make Classic Gingerbread Cookies:
  1. In a large bowl, beat the butter on medium speed for 1 minute, until sooth and creamy. Add the brown sugar and molasses and beat until combined and creamy looking. Next, beat in the egg and vanilla for 2 minutes.
  2. In a seperate large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves.
  3. With the mixer at low speed, slowly mix in the dry ingredients to the wet until thoroughly combined. Dough will be thick and sticky. Divide the dough into 2 equal pieces and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down on it to create a disc shape. Chill discs of dough for at least 3 hours and up to 3 days.
  4. Once dough is chilled and you're ready to shape and bake, preheat the oven to 350°F. Line 2-3 large baking trays with parchment paper and set aside.
  5. Remove 1 of the dough discs from the fridge, remove from the plastic wrap and place on a flat work surface that's been generously dusted with flour. You should also flour a rolling pin and your hands and continue to flour the work surface as needed (any flour spots on the cut shapes will bake off). Roll out the dough until 1/4" thick, then grab some cookie cutters.
  6. Use your favorite cookie cutters to cut out shapes in the dough. Once you can no longer get any more shapes, re-roll the scraps to use up all the dough. You may need to refrigerate the dough again in between re-rolling, if it gets too warm and sticky.
  7. Place the shaped cookies on the prepared baking tray. Leave an inch or so of space between shapes, as they will expand slightly. Bake cookies for 8-11 minutes (depending on the size of your cookie cutters. Smaller shapes will cook faster). Rotate the pan once during the bake time. They should be soft in the centers with slightly crisp edges.
  8. Cool cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
  9. For the icing : Whisk together all of the icing ingredients until they are a good consistency (it should be thick, but you don't want it too thick, or it won't be easy to decorate with). You can separate the frosting into a few different bowls and add food coloring if you'd like. An easy way to decorate is to then place the icing into small squeeze bottles (can be bought for less than $1 each at Walmart).
  10. Make sure the cookies are cooled completely before decorating! Icing will set and harden within a few hours of decorating. No need to cover the cookies while the frosting is setting.
  11. Store finished, decorated cookies covered at room temperature for up to 1 week.
  12. Mini Gingerbread Houses –>

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